BIO

I am a current second-year FSU Honors student from Marietta, GA studying public health, sociology, and statistics. Participating in UROP has allowed me the opportunity to explore my interests in public health regarding research. In the future, I would like to continue medical research on causes of disease and ways to help patients. Upon graduation, I am planning on obtaining a Master of Science in Biostatistics to allow me a deeper understanding of this research!

The Effect of Iron-enriched Aspergillus oryzae on the Growth of Common Bacterial Pathogens

Abstract

The World Health Organization recommends daily iron supplementation for infants and children and women of reproductive age; however, safety concerns have been raised with these recommendations in areas that have a high infection burden. This is because excess unabsorbed iron may select for enteric pathogens and increase the incidence and severity of infectious disease. Aspergillus oryzae (Ao) is a filamentous fungus that can accumulate and
store large amounts of iron, and may be less bioavailable to pathogens compared to traditional ferrous sulfate (FeSO4) supplements. The objective of this study was to determine the effect of iron-enriched Ao compared to FeSO4 on the growth of prominent Gram-negative enteric pathogens known to cause diarrheal disease (Salmonella, Escherichia, Yersinia, and Shigella) and the Gram-positive bacterial strain Lactobacillus. Bacterial strains were grown in media containing no iron or 1 μM elemental iron either as FeSO4 or Ao iron. Bacterial growth was measured at 600 nm every 15 min for 12 h. Growth of each Gram-negative bacteria (Salmonella, Escherichia, Yersinia, and Shigella) was greatest when cultured with FeSO4, conversely their growth was reduced when cultured with Ao iron. Iron had no effect on the growth of Lactobacillus strains. These findings suggest that Ao iron may be a suitable alternative
to address iron deficiency in areas with a high infection burden.

Keywords: nutrition; bacteria; iron